Lemony Beef & Barley With Sugar Snap Peas
From: DLife Diabetic Recipes
With a variety of vegetables, this dish could become a staple for your family.
Source: Recipes and photos as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.
1 pound lean ground beef
1/2 pound mushrooms, sliced
1 medium onion, chopped
1 large carrot, thinly sliced
1 clove garlic, crushed
1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
1/2 cup quick-cooking barley [I'd substitute either pearl barley or an even more whole-grain version instead]
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) frozen sugar snap peas, defrosted
1/4 cup chopped fresh parsley
1 teaspoon grated lemon peel
1. In large nonstick skillet, cook and stir ground beef, mushrooms, onion, carrot and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
3. Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.
Nutritional Information Per Serving: 259 calories; 27 protein; 17 g carbohydrate; 10 g fat; 4.9 mg iron; 665 mg sodium; 70 mg cholesterol.